Originally Posted by DingoDog
Any luck with the champagne yeast?
. I think that i have narrowed down the cause(s). Please let me know what you folks think:
To many lemons - I used a total of 4 for this two gallon batch. Maybe this made it to acidic for the yeast
Adding the cinnamon extract. Ive seen some recipes use this but its always after fermentation.
I believe that both cinnamon and lemon are antiseptics. Anyways, looks like ill be drinking the hard stuff this thanksgiving. Let me know what you guys think messed this one up. Thanks and Happy Thanksgiving!